Baked Churro Donuts With Spicy Chocolate Sauce Recipes

BAKED CHURRO DONUTS WITH SPICY CHOCOLATE SAUCE

Steps:

• Preheat oven to 350F. Butter (or oil) the cavities of the donut pans.
• Melt the butter in a saucepan over medium heat. Watch the butter and swirl the pan occasionally so that the butter cooks evenly. The butter will go from yellow to a nice, medium brown and develop a nutty aroma. Once the butter is browned, take it immediately off the heat and pour the butter into a bowl so it stops cooking. Set the butter aside to cool while you assemble the rest of the ingredients.
• Mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk together the buttermilk, eggs, and vanilla. Add the cooled brown butter and whisk in. Then add the dry ingredients to the bowl and stir with a large spoon until just combined.
• Scoop the batter into a gallon sized resealable bag. Lay the bottom of the bag flat on counter and scoop the batter directly to the bottom. Close the bag and cut a 3/4 inch piece of off the bottom corner. Pipe the batter into each well, filling the cavities 3/4 full. Bake the donuts for 9-11 minutes, testing to see if they are firm to the touch and a skewer comes out clean. Turn out the donuts onto a cooling rack and cool for a few minutes, until just warm.
• Mix together all the topping ingredients and put them in a shallow bowl. Melt the butter. Brush each donut with some of the melted butter and then roll them in the cinnamon sugar. Allow them to sit on the rack to dry.
• Put the chocolate chips in a heat proof bowl. Heat the cream until it is just starting to bubble, around 190-200F with instant read thermometer. Add the vanilla and soft butter to the cream. Pour the cream over the chocolate and let it sit for a minute or two, or until it reaches 100-110F. Gently stir the ganache starting in the middle of the bowl until it comes together into a sauce. Add the cinnamon and a pinch of cayenne. Taste the sauce and add more spice if needed.
• Serve the donuts with the sauce on the side.

CHURROS

Steps:

• Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
• Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
• Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
• Fit a star nozzle to a piping bag - 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here - if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.
• Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you've cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.To see a video of how to prepare churros, take a look at our churros ice cream sandwich recipe.